4.5
2 ratings

Blackened Apricots with Creme Fraiche & Pistachios

This dish requires no skill at all. Just halve the fruit and plop them, cut side down, on a screaming hot grill pan.

“This  dish requires no skill at all.  Just halve the fruit and plop them, cut side down, on a screaming hot grill pan.  Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios.  The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar.  It can be a first course, a salad, or a dessert.”- Sue of The View From Great Island food blog

Find her original recipe here!

 

4
Servings

Ingredients

  • 1 ripe apricot per serving
  • creme fraiche
  • chopped pistachio nuts (I used roasted, unsalted, in their shell)
  • pomegranate molasses or good fruity vinegar

Directions

Halve the apricots and carefully remove the pits.

Heat a grill pan over high heat for a few minutes until it is very hot.

Set the apricots face down on the grill pan and let cook, without moving, for a minute or two.

Carefully remove the fruit and set on a plate, grilled side up.

Top with a spoonful of creme fraiche and sprinkle with chopped nuts.

Drizzle the fruit with the pomegranate molasses and serve.